Directions 10 steps | 45 Minutes
Prepare a large bowl with ice water. Bring a large pot of salted water to a boil. Add the green beans to the boiling water and cook for about 3-4 minutes or until the beans are crisp-tender.
Drain the green beans and move them to the prepared ice water.
Remove the green beans from the ice water and gently pat dry. Reserve.
In a large saucepan over medium heat, add the sliced almonds. Toast the almonds until golden brown, about 3-5 minutes. Transfer the almonds to a bowl. Remove and set aside.
In the same saucepan, add the butter to the skillet and melt over medium heat.
Add the olive oil and a handful of the sliced onions. Cook onions until the onions are soft, about 1-2 minutes. Add another handful of onions. Repeat steps until all of the onions are added to the saucepan. Reduce the heat to medium-low and cook the onions, stirring constantly so the onions cook evenly. Season with salt and pepper.
Cook onions for about 20-25 minutes or until the onions are dark brown. During cooking, if there are any spots on the skillet where the residue of the onion is starting to burn, deglaze the area with chicken broth or water. Add the thyme and cook the mixture for about 3 minutes.
Add the reserved green beans to the skillet and saute until warmed through, about 3 minutes.
Reserve 2 tablespoons of the toasted almonds and add the rest of the almonds to the green bean mixture and mix thoroughly. Season with salt and pepper to taste.
Plate the green beans and garnish the top with reserved almonds. Enjoy!
If fresh thyme is not available, substitute ½ teaspoon of dried thyme. Fresh thyme is strongly preferred in this recipe.
FOOD FOR THOUGHT?
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03 Oct 2022
I will definitely have to try this green bean recipe for Thanksgiving!Reply to this comment